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Potluck Lasagna

Potluck Lasagna
"This is a variation on a lasagna dish a co-worker made for a company potluck," says Colleen Wolfisberg, who usually doubles the recipe. "When I was expecting our third son, I often prepared meals and froze them," recalls the Everson, Washington cook. "It was so nice to have a substantial entree like this one to bake."
12-15 ServingsPrep: 30 min. Bake: 55 min. + standing

Ingredients

  • 1 pound ground beef
  • 1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon minced garlic
  • 2 eggs
  • 1-1/2 cups (12 ounces) 4% cottage cheese
  • 1-1/2 cups ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 lasagna noodles, cooked and drained
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

  • In a large skillet, cook beef over medium heat until no longer pink;
  • drain. Stir in the tomatoes, tomato paste, parsley and garlic;
  • remove from the heat.
  • In a large bowl, combine the eggs, cottage cheese, ricotta cheese,
  • Parmesan cheese, salt and pepper. In a greased 13-in. x 9-in. baking
  • dish, layer with three noodles, half of the cottage cheese mixture,
  • 1 cup mozzarella cheese and half of the meat sauce. Repeat layers.
  • Cover and freeze for up to 3 months. Or, cover and bake 375° for
© Taste of Home 2012

2 of 2

Potluck Lasagna (continued)

Directions (continued)

  • 30 minutes. Uncover; bake 25-30 minutes longer or until a meat
  • thermometer reads 160°. Let stand for 10 minutes before cutting.
  • To use frozen lasagna: Thaw in refrigerator overnight. Bake as
  • directed. Yield: 12-15 servings.
Nutrition Facts: 1 serving (1 slice) equals 238 calories, 12 g fat (7 g saturated fat), 74 mg cholesterol, 552 mg sodium, 15 g carbohydrate, 1 g fiber, 19 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2012